Honey Banana Ice Cream Sandwiches Food

QUICK BANANA ICE CREAM SANDWICHES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
• Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months - to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
• Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.

VANILLA BANANA ICE CREAM

Steps:

• Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
• Put the banana chunks and vanilla bean seeds or extract in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

HONEY BANANA TEA SANDWICHES

Steps:

• Cut the bread into decorative shapes with a knife or cookie cutter. If the bread is very crumbly, heat the honey just slightly to make it easier to spread.
• Spread both the top and bottom slices with honey and fill with the bananas.
• Trim the crust and cut into fourths.

BANANA, HONEY AND WALNUT ICE CREAM

Steps:

• Combine milk and honey in medium saucepan.
• Bring almost to simmer, stirring occasionally.
• Beat yolks until pale yellow.
• Gradually beat in hot milk.
• Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
• Cool custard completely, stirring occasionally.
• Fold in whipped cream and bananas.
• Process according to ice cream maker’s manufacturer’s instructions, until half set.
• Add walnuts and process until set.
• Let ripen in freezer several hours before serving.